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Strawberry Shortcakes

There is nothing as wonderful as this dessert in the summer time. The shortcake is fluffy and delicious. The strawberries are very sweet and will tastes wonderful.—Taste of Home Test Kitchen, Greendale, Wisconsin

4 ServingsPrep: 30 min. Bake: 15 min.

Ingredients

1/4 cup fat-free plain yogurt
2 tablespoons reduced-fat sour cream
1 tablespoon confectioners' sugar
1/4 teaspoon rum extract
1 pint fresh strawberries, sliced, divided
SHORTCAKE:
2/3 cup all-purpose flour
2 tablespoons whole wheat flour
2 tablespoons plus 1/2 teaspoon sugar, divided
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
5 teaspoons cold butter
1/3 cup buttermilk

Directions

In a small bowl, combine the yogurt, sour cream, confectioners' sugar
and extract. In another bowl, mash 1/2 cup strawberries; stir into
yogurt mixture. Cover and refrigerate until serving.
Combine the flours, 2 tablespoons sugar, baking powder, baking soda
and salt. Cut in butter until mixture resembles coarse crumbs. Stir
in buttermilk until a soft dough forms (dough will be sticky). Turn
onto a floured surface; gently knead 8-10 times. Pat or roll out to
1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place on a baking sheet coated with cooking spray; sprinkle with

2 of 2

Strawberry Shortcakes (continued)

Directions (continued)

remaining sugar. Bake at 400° for 12-14 minutes or until golden
brown. Remove to a wire rack. Split shortcakes horizontally in half.
Spread yogurt mixture over cake bottoms; top with remaining
strawberries and cake tops. Yield: 4 servings.

Nutrition Facts: 1 shortcake equals 213 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 297 mg sodium, 35 g carbohydrate, 2 g fiber, 5 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.